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Xiquet by Danny Lledó Washington Tripadvisor Reviews
Latest Reviews On Tripadvisor
16 Reviews
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Disappointing Dinner in a Michelin Star Restaurant
Dissapointing Meal in a Michelin Star Restaurant! The ambiance was lovely, the presentation of food and menu cards were outstanding yet the food though beautifully presented, was most disappointing. The ingredients were fresh, but most of the dishes were either overly salty or rather bland. The orange dessert was magnificent. Overly priced for such a dissapointing dinner.
Be the first to ReplyNew Year’s Eve spectacular!
Fabulous New Year dinner at a Michelin Star restaurant three blocks from home. So nice to be able to walk to and from dinner on New Year’s Eve! The food was amazing, masterfully prepared, beautifully presented, and served by a totally professional and knowledgeable staff. Chef Danny oversaw the entire operation and was a visible presence the entire evening. Negative: expensive, very expensive!
Be the first to ReplyGood not Great. And a note for gluten free folks!
I went to Xiquet recently for an office holiday party and it came up short of my expectations. While the service was excellent - we had about 5 different servers all attending to our small group (less than 10 people), the dishes didn't seem as imaginative as I had hoped. While all excellent quality, there wasn't a single dish that I would come specifically back for, unlike many other top-tier restaurants in the city (I dream about the lychee salad from Rose's Luxury and the Palak Chaat from Rasika). The only two memorable dishes for me were the frozen cheese course and the oyster in the first course. One note for my gluten free folks - I am celiac and I believe but I am not certain that I was glutened here. They did know beforehand that I was gluten free and gave me a gluten free dish instead of the beef wellington but they also set out tea cakes for everyone and failed to mention that they were not gluten free. Luckily I asked before I ate them and even then, the server had to ask the bar tender who had to ask the chef if they were gluten free or not. Luckily my paranoia saved me with those tea cakes but I am still experiencing "glutened" symptoms so there could have been gluten in another less obvious dish that I was served. For anyone with food allergies, I would just double check with the server about each dish because with so many servers, wires are bound to get crossed.
Be the first to ReplyXiquet
The overall experience was great. The amousse bouche were the only thing that did not live up to a michelin star. Every plate was excellent. The fish and especially the meat were cooked to perfwction. Great experience!
Be the first to ReplyMy experience
Average food. Fish could have been better. Racist chef,not a single smile my way as I am af Indian origin. Haven't felt this descriminatated in any Michelin restaurants in NY, France and Singapore.
Be the first to Replya lot of production, but did not live up to the price
A few friends and I went to Xiquet for dinner to try out a Michelin one star, and overall, I thought the restaurant had the bones to be a very nice place to eat, but the food and the wine prices were only satisfactory. From the outset, there seemed to be a lot of pomp and circumstance to this restaurant. Throughout the meal, we sat in three different locations on three different levels of the restaurant. Thinking about it afterwards, it was all somewhat unnecessary and confusing. The beginning bites on the ground level were fine for amuse-bouches. They hit you with some very unique and potentially unusual flavors like plankton butter and dried tuna. Not to say that they were bad, but there’s certainly strong flavors that won’t agree with everyone. (And that’s OK.) We went upstairs for the main meal, the restaurant itself in terms of silverware and ambience was quite nice. Clearly a lot of investment in that side of the house. I will say that we were placed right on the glass near where the paella is cooked, and being there is quite hot. You wouldn’t really notice it unless you’re sitting in that particular seat, but for that particular one guest, I could see how it could be too hot even though the overall temperature is cool in the room. The night started with scallop in blood orange, which was very delightful and had no fishy taste whatsoever. A good start. Next was a beef tartare with egg yolk, which again was a very nice bite of food that had a nice balance of acid and savory flavors. The next course was a baby octopus with green peas and green pea velouté (or something like that) — not altogether a successful dish because all you could taste was green pea. The octopus was rubbery and did not have much flavor or seasoning. This dish needed salt. It was clearly overthought with a lot of different random additions while the octopus did not shine through. Finishing the appetizers was the best dish of the night, grilled eggplant and grilled peaches with candied almonds — there was earthiness and sweetness and textural difference, a highlight of the meal! Unfortunately, the highlight came at the beginning of the meal. The fish course of turbot was curious and uneven. Two people had very crispy, almost burnt skin and two people had completely raw skin even though they all were 2 ounce fillets, presumably from the same fish. There were parts that were raw, especially towards the end. Nothing else of note to this dish. Next came the very delicious paella with duck and figs. A very simply executed dish, that by no means was simple. (While I do not mean this as a slight, the paella from start to finish was created by a 21-year-old sous chef preparing it the entire time because it was right next to us.) Next came the palate cleanser of cucumber mint sorbet and green apple espuma. However, on the menu, this mini-course was before the paella. I asked when the paella was served if we had missed a course, but she said that the palate cleanser would come later in the meal because the paella was ready now. That’s not really how palate cleansers work… There’s no real point in having a palate cleanser between a fish and a meat course to then have it be switched to between two meat courses. That being said, the palate cleanser was fine, but not that inventive. Almost every dish was a huge physical plate with something small in the middle. They could’ve had a different presentation with this one, almost like tiny little ice cream sorbet glasses so you can better appreciate the texture difference between the sorbet and the espuma. The next dish of dry age squab was an absolute fail across-the-board. First off, there were differentiations between the dishes served at the table, some being rare and some being almost bloody. The meat was very gamy and the duck liver mousse only enhanced the gaminess of the meat, which was not altogether pleasant. I am not one to speak on what Valencian cuisine is, but I’m rather sure that raw pigeon is not what is marketable in Washington, DC. No one finished this course at the table. The night finished with the Australian Wagyu filet, which was fine. Nothing to note about this particular dish, which isn’t altogether great that I don’t remember anything about it. The tree dessert of almond semifreddo and chocolate cake was nice. Well executed. The lemon tart, on the other hand, was overly sweet and there was no saltiness or texture difference, except for a very thick crust on the tart that was almost hard to break through with a spoon. At this point of the meal, they invited us down to the second level to have some petits fours. Not to compare restaurants, but at the Michelin two-star Jônt (I mention because it is in the same price level), there is this whole production for the desserts in a different part of the restaurant, and that’s what I had in my head that was going to happen. Unfortunately, it was just some sweet bites and where the tea is served. A little bit too much production because that could’ve been easily done at the table in the main dining room. Service overall was fine. They have a lot of people working at this restaurant and it was not even half full when we went on a Thursday night. Sometimes they are officious, such as filling your water glass 1 mm even though it is completely full already. It seems like they are just trained at the Michelin standard as opposed to being welcoming and observing what is going on at the table. They’re very proud of their wine list, and they do have some very nice wines. Unfortunately, most of the wine list is absolutely unapproachable. The average price for wines at this restaurant, conservatively, for a red is around $400. The wine pairing is $200 before tax and tip for three glasses of wine. That is not the kind of establishment that is welcoming to wine guests. Yes, they have high level wines from Alvaro Palacios, who is the king of Priorat, but not for $2200 or however much they were charging. They don’t publish their wine list on the website for good reason….Because you would bring your own bottle! I want good restaurants to succeed, but Xiquet is a very expensive restaurant and it needs to hit it out of the park every time when charging that much, and that is just not what happened during out experience.
Be the first to ReplyPerfection!
If The Inn at Little Washington deserves 3 Michelin stars, then Xiquet deserves 4! Everything was fantastic, from the food, to the service, to the ambience…
Be the first to ReplyDisappointing
A mixed experience for my wife and I. Pros - great bar area to start the tasting menu, friendly service, a small but decent wine by the bottle list, well spaced tables and a few dishes that were quite good (The ham Wellington, the fennel and a few others stand out). Cons - many of the dishes weren’t that great, especially the upcharged seafood paella (major disappointment given the restaurant) and the wagyu beef. The main dining room is quite sterile and austere. We did the wine tasting which was expensive with micro pours (almost to the point of absurdity TBH). The total bill was super high (obviously we knew that going in) and the whole experience didn’t come close to the cost. Not going back here but if we did I would avoid the wine tasting, order by the bottle and not get any of the dishes that require extra cost.
Be the first to ReplyA True Culinary Adventure
Went to the 14 course chefs tasting dinner last night and I must say it was a true culinary journey. We had no less than 6 people brining food, clearing out table and explaining our course and drinks. We started on the first floor at the bar where we enjoyed three starters: orange infused olives, emulsified monkfish and the most amazing shaven slice of tuna. The started drink can like shaved ice but it was infused with alcohol and then melted in champagne. Chef Danny Lledo came down to take pictures with the patrons at the bee. We were very excited as this restaurant has recently been added to the Michelin list. We were then escorted to the third floor for courses 2-13 and each was unique. W Euphrates and added caviar service which was a nice touch. I also had one too many or the XUIQUET gin and Tonic which was a masterful take on a gin and tonic. It has peppercorn, dried fleets and other goodies that I've never had in a drink. My favorite course of the evening was the Japanese wagyu that just melted like butter on the tongue. I also enjoyed the smoked octopus. My partners favorite was the grilled fennel. He said it took him back to his childhood in NYC. The end of the meal was done on the second floor, which was setup like a small mens library. It was an amazing evening and the physical changes along with the food and service made it a very unique experience.
Be the first to ReplyXiquet is Perfection!
Perfection! I would give 10 stars if there were 10 to give. This is the penultimate fine dining experience, executed brilliantly expertly and with love. Chef Danny and his team are unparalleled in the U.S.
What an exquisite evening. Everything was perfection. The service is careful, thoughtful, and exacting. Quite remarkable how each member of the team manages to walk the most delicate line of being extremely knowledgeable about their cuisine and cellar, and presenting first class professional level service, while at the same time being warm and inviting and approachable. This goes for the space itself too which is elegant and warm at the same time. The stars of the show though of course are Chef Danny’s innovative and delicious dishes. Each clearly inspired by his home (Valencia) cuisine, yet also elevating each dish to Michelin heaven with creativity, beauty and perfect execution. The wine pairing with the eleven course tasting menu, created by the restaurant Sommelier, Nicole, was brilliant and full of surprise masterpieces. This was the best meal we have had in the United States since we were at Joel Robuchon’s “Robuchon.” Truly a masterpiece.
Don’t go there.
We had high expectations from this place that received Michelin star recently. What a disappointment that was. Tasting menu was anything but tasty, below average not just for Michelin category, but for any kind of place. The main dish was paella, really bad, very dry and tasteless. Stay away from that place. We payed $600 for three of us, wasted money.
Be the first to ReplyWhen you are looking for an amazing wood-fired Valencian dining experience, the team at Xiquet exceeds that!
When you are looking for an amazing wood-fired Valencian dining experience, the team at Xiquet is going to exceed your expectations.
Let’s start with some information on travelling to Xiquet. In October 2021, street parking was available, but it could take a few loops to find a spot. On a weekend night, there is a bank parking lot that might be accessible. I did not park at the bank, therefore you should check the rules before utilizing this location. In October of 2021, the Whole Foods supermarket across the street showed a parking garage, but it was unclear if the garage supported non-whole Foods participants. If you are planning on the street parking, Plan to spend time looking for the parking.
Once you enter Xiquet, you will be escorted to the downstairs lounge. Your dining experience will start with the amazing treats prepared by Xiquet. In the downstairs lounge, you will have a chance to ask for Mocktails as opposed to partaking in the wine collection. The Mocktails are a wonderful addition to any meal. The team will present you with some enhancement selections for your meal. You will have an opportunity to enhance your meet and/or seafood experience.
Upon completion of the activities in the downstairs lounge, you are escorted up the stairs to the well-appointed dining area. On your way there you will pass by the glass-enclosed kitchen where you can see the wood-burning in action preparing your delicious meal.
14 courses will be delivered to you that your taste buds will savour. Each course is presented by a team member that has full command of the meal and the presentation component. The service is impeccable at Xiquet. If you want to capture the moment with a picture of the chef, the Michelin rated sign on the dining floor makes a great backdrop. Pro-tip, try not to block the sign if you are using it as a backdrop.
Once the meal is finished, you will retire to the mezzanine level where you can have a cup of tea or other libation. (Pro Tip! Don’t touch the books on the bookcase, they are placed just perfectly and things can “Tumble” if you want to look at one!). The mezzanine level is where you will finish off the invoice for the evening.
Consuming the dining experience at Xiquet delivers an amazing experience. Spend the time to plan your parking so you arrived relaxed and refreshed for an amazing evening!
Ten Course Tasting Menu
July 2021
-Amuse-bouche: Baby Eel Pasta
-Coctel De Polp Sec: Grilled Octopus · Grapes · Orange Pearls · Golden Osetra Caviar
-Llengado De Dover: Dover Sole · Seasonal Mushrooms · Confit Tomatoes · Lemon Beurre Blanc
-Tartare Ibèric: Pork Tenderloin · Paleta Ibérica · Chicharrón · Egg Yolk · Mustard · Sherry
-Pésols Al Fum | Caldet D'Asparagus Blanc: White Asparagus Soup · Smoked English Peas · Olive Oil
-Arrós Del Senyoret: Lobster · Cuttlefish · Sénia Rice · Paella Method
-Lluç: Hake · Green Sauce
-Bossa De Captaire: Foie Gras · Rabbit · Porcini · Rabbit Sauce
-Llom De Wagyu Austràlia: Australian Wagyu Strip Loin · Potato Purée · Swiss Chard · Espanyol Jus
-Buñelo De Moniato | XOColate: Sweet Potato Donut · Chocolate
-Taronja Del Segle XXI: Orange Nine Ways
https://www.tripadvisor.com/ShowUserReviews-g28970-d23307001-r803600744-Xiquet_by_Danny_Lledo-Washington_DC_District_of_Columbia.html#
Very Special Splurge
Join the well-heeled (both dress and $) at this Michelin-starred place, which it deserves. This is very flavorful, composed food. Cooking on wood fire in a glassed-in kitchen. 7 tables at a time. Very personal, professional service from a team concept, which is not easy to execute well, especially with staffing challenges.
We went all the way, with the 10 courses; no misses, although the wagyu from Australia (not Japan, just saying) seems like an afterthought, neither Spanish nor very creative, although of course good. And I enjoyed the pork tartare, but not for everyone, including my wife.
It took 3 hours, but pacing was good, neither big lags nor rushed. The best dishes were sublime, and the star of the show, the paella, is unlike any we've ever had, and we've had good ones in the mother land. Chef was on hand to oversee the kitchen.
Docked one point in rating. First, yes the chef came out, but very perfunctory (we were dressed nice on my B-day) to deliver a dish, but mind was elsewhere, the appreciation was from his staff. More important, extremely limited wine by the glass selection, just a couple of whites and reds. For those not wanting to go the full wine pairing (which I did and was great) or a whole bottle, this is a hard-to-understand drawback, especially since they have so many bottles open for the pairings.
Bottom line: if you want to try a very personal tasting experience for a special occasion, this deserves your consideration.
Superior Michelin-starred Valencian and Mediterranean cuisine with world-class curated wine list in an art-filled space
I love Xiquet and Slate (the wine bar in the lower level). Located in Glover Park, very close to Georgetown, Chef Danny Lledo's establishments caters to those desiring either a quick quality bite or wine flight in Slate, or a fine-dining experience with multi-course tasting menu at Xiquet.
I was there the opening night prior to the pandemic and also the opening night after re-opening. Despite the devastation in the restaurant industry, Chef Lledo's 'baby' has come out stronger, more beautiful and with a terrific team. Service is impeccable. Of course, everybody's masked and I was told also vaccinated.
You will be greeted with cava at the mezzanine, and after choosing your menu you will enjoy an amazing meal at the top-floor airy Xiquet room while observing the master cook in his glass-enclosed wood-fire stove. Choose from the superior Michelin-starred Valencian and Mediterranean menu and the amazing wines offered. Ched Lledo has been the paella champion in the US many years in a row, but the menu is much more than paella.
Enjoy the Spanish artwork, the Miros and Picassos and new artists. Danny always comes to chat, makes you feel appreciated. After your meal, enjoy a drink at the mezzanine from the collection of whiskeys and ports. Recommended!
Warm, welcoming, world-class dining
Xiquet is a fine dining Valencian restaurant in the Glover Park/Georgetown neighborhood of Washington D.C. It offers 7- and 10-course tasting menus in addition to an a la carte menu starring the chef's specialty, paella. For those who don't know, the Spanish rice dish originated in the region of Valencia, the chef's hometown, which is famous for its fresh seafood and produce. During my most recent visit with a friend, these ingredients absolutely shined as we enjoyed a decadent and delicious 10-course tasting menu featuring octopus, Mediterranean sea bream, cuttlefish and imported prawns, along with rice and meats (including a beef wagyu I am still dreaming about), all cooked over the chef's woodfire grill.
Your meal begins in a downstairs lounge, where we enjoyed fresh and innovative cocktails before heading upstairs to the dining room, which neighbors the glass-enclosed kitchen, allowing you to watch Chef Danny at work without leaving your meal smelling musty from the smoke (which is a hazard of other open kitchens featuring wood flames in D.C.) We paired our meal with a couple of bottles of wine from the restaurant's extensive wine list. After a thoroughly enjoyable two hours working our way through the chef's creative tasting menus (the grilled fennel with smoky romesco sauce and dehydrated horseradish was a particular highlight; the grilled octopus with citrus pearls was another, as was the wagyu I already mentioned), we returned to the lounge for glasses of Madeira, one of their many options for post-dinner apertifs, served alongside complimentary petit fours.
The service was flawless; attentive, warm and welcoming throughout. I also felt very comfortable as the staff paid careful attention to health and safety procedures, including face masks, and hand sanitzer was offered throughout the restaurant.
It is a wonderful spot for date night, as well as friends' night out. I cannot wait for my next trip back to Xiquet DL.